Gyro Tray Recipe

Prepare meat mixture

In a large bowl combine the ground lamb and ground beef. Add the finely grated onion (squeeze out excess liquid into the bowl to keep flavor), minced garlic, dried oregano, ground cumin, ground coriander, smoked paprika, salt and black pepper. Mix with your hands or a spatula until just combined—do not overwork.

Form and cook

For this tray style, form the meat into a single large, flat loaf about 1 to 1.5 inches thick (roughly 9x6 inches) or into several smaller patties if preferred. Heat a heavy skillet or griddle over medium-high heat and add 2 tbsp olive oil. Sear the loaf/patties 4–5 minutes per side until well browned, then reduce heat to medium, cover, and cook until internal temperature reaches 160°F (71°C), about 8–12 more minutes depending on thickness. Alternatively, bake in a 375°F (190°C) oven on a rimmed sheet for 25–35 minutes until 160°F.

Rest and slice

Transfer cooked meat to a cutting board and let rest 8–10 minutes. Slice thinly across the grain into 1/8–1/4-inch slices or shred/coarsely chop for easy tray serving. Keep warm.

Prepare cucumber: grate the peeled, seeded cucumber into a fine bowl. Sprinkle with 1/4 tsp salt and let sit 5 minutes to draw out moisture. Squeeze the grated cucumber firmly in a cheesecloth or clean kitchen towel to remove as much liquid as possible.

Mix sauce: In a medium bowl combine 2 cups Greek yogurt, the drained grated cucumber, 2 minced garlic cloves, chopped dill, lemon juice, 1 tsp olive oil, 3/4 tsp salt and 1/4 tsp black pepper. Stir until smooth. Taste and adjust seasoning with more salt or lemon if needed. Chill at least 30 minutes for flavors to meld (can be made up to 24 hours ahead).

Prepare vegetables: Put the thinly sliced red onion in a bowl of cold water for 5–10 minutes if you want milder onion, then drain and pat dry. In another bowl toss diced tomatoes with 1 tbsp extra-virgin olive oil, 1/2 tsp salt and 1/4 tsp black pepper. If using shredded lettuce and feta, have them ready in serving bowls.

Warm pitas: Wrap the 12 pitas in foil and warm in a 300°F (150°C) oven 8–10 minutes or heat briefly on a dry skillet or griddle 20–30 seconds per side until pliable and warm.

Assemble gyro tray: On a large serving tray or baking sheet arrange the warm pitas in a stack or fanned out. Place sliced gyro meat in a warm shallow pan or bowl for guests to plate themselves, or portion the meat onto the pitas. Spoon tzatziki onto each pita (about 2–3 tbsp each) or serve tzatziki in a bowl for self-service. Add red onion, diced tomatoes, shredded lettuce and crumbled feta as desired. Garnish tray with chopped parsley and lemon wedges.

Serve: Provide tongs or forks for the meat and spoons for tzatziki. Each assembled pita should have roughly 3–4 oz of sliced gyro meat, 2–3 tbsp tzatziki, and a handful of vegetables. Serve immediately while pitas and meat are warm.